First hotels, now wine. Is Michelin scraping the barrel with its new guides?

Confession time. For a food writer, I am woefully below average in terms of wine knowledge. My immediate family members are not drinkers. I was never properly introduced to wine appreciation. At college, my friends chugged beer. To me, a wine cooler was a wimpy drink, not a mini-fridge for storing bottles, with temperature and humidity controls. Honestly, until recently, I could not even spell oenology or viticulture without consulting a dictionary. But I do know a pathetic and desperate...